Does anyone around here make really good chow foon? And by that I mean beef chow foon, dry fried. Don't chow foon me any other chow foons. 8>D
Most chow foons we've had around here are too wet and too expensive. Maybe that's because the local eateries use too much meat.
Anyone who has ever spent some time in Chinatown in Boston, for example, should know what I'm talking about.
Now, I understand that this is not exactly a hotbed of Cantonese cuisine, but surely some hole-in-the-wall in some forgotten strip center can deliver the goods.